hstrop@mhuxt.UUCP (trop) (02/11/85)
> > Here in San Francisco, this is a great time to get good avocados - > > the big black crinkly ones are the best - so last Saturday, I had > > some friends over and served a simple and delicious appetizer of > > avocado halves stuffed with a big scoop of baby shrimp, which I > > first marinated for a couple of hours in the Balsamic Vinaigrette > > on Page 211 of the Silver Palate Cookbook. > > You've hit upon one of my favorite foods here. A great extension of > the idea which we like is to slice the avocado thinner and mix in slices > of papaya to make a bed for the shrimp. > > Fred Weber Another really nice avocado dish that is easy to prepare is the following: Take an avocado, split into two halves, peel, and remove the seed. Hollow out the bowl slightly and stuff it with chunks of fresh pineapple (~1/3 cup) and sliced banana (~1/3 cup) along with dry roasted peanuts and raisins. Mix together about one tbl each of lemon or lime juice and olive oil and sprinkle over avocado. Then garnish with cocoanut. A truly rich and different first course or salad. You call these things avocados, you clowns! (Response to a produce manager at A&P) H.S. Trop mhuxt!hstrop